Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup milk chocolate chips
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Baking sheets
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the semisweet and milk chocolate chips.
7. Using a cookie scoop or spoon, portion out the dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 280
- Fat: 14g
- Carbohydrates: 37g
- Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the added salt.
- Dark chocolate chips can be used instead of semisweet chocolate chips.
- White chocolate chips can be used instead of milk chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the dough.
- Use different types of chocolate chips, such as dark chocolate or white chocolate.
- Add a teaspoon of instant espresso powder to the dough for a mocha flavor.
Tips and tricks:
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Store any leftover dough in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the cookies on a platter with a glass of cold milk.
Garnishes:
- Dust the cookies with powdered sugar before serving.
Pairings:
- Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
- These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Make sure to wash your hands and all surfaces and utensils that come into contact with the raw dough to prevent the spread of bacteria.
Food history:
- Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who ran the Toll House Inn in Massachusetts.
Flavor profiles:
- These cookies are rich and chocolatey, with a mix of semisweet and milk chocolate chips.
Serving suggestions:
- Serve these cookies as a dessert or snack.
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